Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: eggplant.

I’m a big fan of eggplant no matter how it’s prepared: sliced in half and grilled to charred perfection, cubed and roasted, or sliced thin and wrapped around ricotta cheese. But not everyone loves the consistency of this meaty vegetable. Giada has a great recipe for those who might otherwise be eggplant-averse: Rigatoni With Eggplant Puree.

Coat cubed eggplant, cherry tomatoes and garlic with olive oil, salt and pepper and toss to combine. You can really use any type of tomato but cherries this time of year are decadently sweet.

Roast the vegetables on a baking sheet until the eggplant is golden. If you’re anti-oven during the summer, they’re great on the grill as well.

Puree the vegetables with mint leaves, olive oil and reserved pasta water from your boiled rigatoni. Toss with the cooked pasta and Parmesan cheese before serving. Sprinkle with toasted pine nuts.

"Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. "
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